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Baked Shrimp & Grits

OvenSeafoodStove-Top
Time :1 hour
Yield :6 servings
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Well now, it can't be a good day without a big bowl of grits, now can it? Course not! If you don't get a chance for grits in the morning, then you need a grits dish that supplies the supper satisfaction! That's Baked Shrimp & Grits in a nutshell! A fluffy bed of grits, bursting with chicken flavor and mixed with melty cheese and bright tomatoes, serves as the base for a proper dinner: butter-seared shrimp and softened onions and green peppers. Baked Shrimp & Grits takes you home and comforts you after a long day, and isn't that what we all want from our evening meals?
Well now, it can't be a good day without a big bowl of grits, now can it? Course not! If you don't get a chance for grits in the morning, then you need a grits dish that supplies the supper satisfaction! That's Baked Shrimp & Grits in a nutshell! A fluffy bed of grits, bursting with chicken flavor and mixed with melty cheese and bright tomatoes, serves as the base for a proper dinner: butter-seared shrimp and softened onions and green peppers. Baked Shrimp & Grits takes you home and comforts you after a long day, and isn't that what we all want from our evening meals?

Ingredients

  • 1 (32-ounce) carton chicken broth
  • 1 cup quick-cooking grits
  • 1 (10-ounce) can diced tomatoes and green chiles drained
  • 1 cup Monterey Jack cheese shredded
  • 1 cup cheddar cheese shredded and divided
  • freshly ground pepper to taste
  • 2 tablespoons butter
  • 1 medium green pepper chopped
  • 1 medium onion chopped
  • 1 pound uncooked shrimp peeled and deveined
  • 2 cloves garlic minced

Directions

  • Preheat the oven to 350 degrees F.
  • In a 9x13-inch or 2 1/2-quart baking dish, combine the broth and the grits.
  • Bake uncovered until the liquid is absorbed and the grits are tender, about 30-35 minutes.
  • Stir the tomatoes, the Monterey Jack cheese, and 1/2 cup of the cheddar into the grits.
  • Bake the grits mixture uncovered until heated through, about 10 minutes.
  • Sprinkle the grits with the pepper and the remaining cheddar.
  • Let the grits stand for 5 minutes.
  • In a large skillet, heat the butter over medium-high heat.
  • Add the green pepper and the onion to the melted butter and sauté until tender, about 6-8 minutes.
  • Add the shrimp and the garlic to the butter and cook, stirring until the shrimps turn pink and are cooked through at 145 degrees F, about 2-3 minutes.
  • Spoon the shrimp over the grits and serve.
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